• 15 oz. whole milk ricotta cheese, drained
  • 8 oz. cream cheese, softened
  • 6-1/4 oz. powdered sugar
  • 1 tsp. vanilla bean paste
  • 7 oz. CHIPS AHOY! Cookies, crumbled, divided
  • 4 oz. milk
  • 1 tsp. lemon zest


Nutritional facts are based on a single serving
Calories 170
Total fat 9g
Saturated fat 4.5g
Trans fat 0g
Cholesterol 20mg
Sodium 100mg
Carbohydrate 22g
Dietary fiber 0g
Sugars 17g
Added sugars 14g
Protein 2g
Vitamin D 2%DV
Calcium 4%DV
Iron 2%DV
Potassium 2%DV


  1. Beat  ricotta and cream cheeses with electric mixer until smooth. Add sugar and vanilla bean paste; beat until well blended. Divide mixture evenly between 2 mixing bowls.
  2. Combine  1-1/2 cups cookie crumbs and milk in separate bowl, stirring until milk is absorbed. Fold mixture into 1 bowl of the cheese mixture. Fold lemon zest into second bowl of cheese mixture. Spoon each mixture into separate pastry bags fitted with small round tips.
  3. For each serving:
  4. Pipe  1-1/4 oz. of each mixture into serving bowl; swirl to combine. Sprinkle with a small amount of the remaining cookie crumbs.
  5. Serving Suggestion:

    Serve with cannoli chips for dipping.

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